This jerk chicken is possibly the best thing I’ve ever made with my own two hands, so I wanted to share. It’s a great recipe for the slow start to spring we’ve been having in the Northeast. If it’s cold outside, you can leave the chicken whole or use the leftover jerk broth as a soup starter. If it’s warm outside you can shred the chicken and add it to tacos — like I did — then wash the whole thing down with a cold lemonade.
What do you do when you have two ham bones chilling in the freezer and one foot of snow chilling on the ground? The answer is make soup, of course. Today I hunkered down for the nor’easter by breaking out the slow cooker for two classic soups: ham bean and split pea.